Oxmoor House
4 servings (serving size: 1 slice braciola and 3/4 cup sauce)


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1 (1-pound) lean flank steak
1/2 cup chopped onion
1/4 cup fresh French breadcrumbs
3 tablespoons raisins
3 tablespoons shredded fresh Parmesan cheese
1 tablespoon pine nuts, toasted
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 (14-ounce) can fat-free, less sodium chicken broth, divided
1 tablespoon olive oil
2 (8-ounce) cans no-salt-added tomato sauce
1 (8-ounce) can roasted garlic tomato sauce


Prep: 28 Minutes
Cook: 2 Hours, 17 Minutes

Place flank steak on a large chopping block; pound steak to 1/4-inch thickness using a meat mallet or rolling pin.

. Combine onion and next 11 ingredients in a bowl; stir in 1/3 cup chicken broth. Spread stuffing over flank steak to within 1/2 inch of edges. Roll up steak, jelly-roll fashion, starting with 1 long side. Secure steak at 2-inch intervals with twine.

. Heat oil in a large nonstick skillet over medium-high heat. Add steak roll; cook 8 minutes, browning on all sides. Add remaining chicken broth and 3 cans tomato sauce.

. Bring to a boil; cover, reduce heat, and simmer 2 hours, turning steak over once. Cut braciola into 4 slices.

Created date

March 2010

Nutritional Information

Calories 329
Fat 15.4 g
Satfat 5.1 g
Protein 25.4 g
Carbohydrate 22.5 g
Cholesterol 52 mg
Iron 4.4 mg
Sodium 927 mg
Caloriesfromfat 42 %
Fiber 4.0 g
Calcium 98 mg